Trying Out an At-Home Molecular Gastronomy Kit

It’s been years since the “molecular gastronomy” thing took off, but the more complicated techniques haven’t quite yet filtered down to most home kitchens. Which is, in some ways, a good thing–one of the nice things about going to a restaurant is eating things that you can’t make at home–but it could be fun to mess around with gel-ified olive oil, or whatever, every once in a while.